Wine Berserkers - international wine social media, online community, and discussion

I made the mistake of keeping the 2 vineyard designates from 2009 until last year, which was way too long at 10 years of age. Had the 2013 Bundsandstein with lunch. Still lovely, but seemed to be just on the edge of losing it. Needed to be serverd about 58-60 F -- when I let it warm up even a littl...

As for the OP -- I agree with those who say it's definitely not too late. Try some recent releases, and try picking up some older wines, which are often available for the same price as current releases. I've had good luck with Benchmark, Flickinger, Hart Davis Hart as sources with a decent selection...

Quinta de Baixo, Quinta da Pellada, Filipa Pato are starters and imported into the States. The Douro is nothing like Burgundy. I may have to try the Baixo. I've had multiple vintages of Pellada, both young and old. Liked the wines -- enough to rebuy -- but didn't scratch the same itch that Burgundy...

Tomas, I agree with your first post. Yes, there are plenty of fine sub $150 Burgundies, but you have wines from the Dao and Barriada which are similar in style and quality for a quarter or a fifth the price. Some say there is no replacement for Burgundy, but I believe them to be quite insular. They...

I’ve found Sparkling Vouvray from Huet to be a surprisingly good match. Their petillant is fairly unique, so I wouldn’t expect to have the same success with other Loire sparklers. I’d try a semi dry still Vouvray in preference, something with a lot of acidity.

+1 on the Beaujolais.

And that 2016 Isole e Olena is pretty nice wine for the price, too.

Split equally among Bedrock, Scherrer, Dashe, Briceland.

I couldn't stand the summers in most of my favorite wine regions -- way too warm for this native of the Pacific Northwest. Other than the Willamette Valley (close to where I do live here in pdx), my choices would be Mendocino, Muscadet. and Marlborough.

Made pasta yesterday with morels and leftover roast pheasant. Started by cooking the garlic in butter, then adding mirepoix. Once that was done, pulled out the veggies and sauteed the morels in 2 batches. Then deglazed with some leftover pinot noir and added a half cup or so of reduced duck stock an...

When I had mine, I did a quick taste, then a decant of about 2 hours before dinner. May have made a difference.

Heh. I had this on Sunday, Brian. I had more impression of tannin (far from harsh but not exactly delicate either -- bordering on stern, but not quite there) and less of leather, but otherwise much as you note. Really very nice and happy to have more.

Never had that Boglietti bottling, but the Barbera is a perennial favorite.

Very similar for me -- I have a reasonable stock of them (though far from the 100s of bottles!), but rarely drink them. I think the last time I opened one was for a large gathering about a year ago -- it was a 96 Huet. The wine was stunning, and I thought to myself that I should open one again soon;...

I was delighted to get so many knowledgeable and specific recommendations. How about recommendations of wines that pair with another group of Alaska edible fungi - the bolete family (as known as porcini in Italy). I am new to the wine pairing having just inherited a collection but I know quite a bi...

I think it's the vintage character that is making that bottle drink on the early side, as this bottling is usually quite backward. The 2000 has just started to drink well in the past year or so, but the structure still shows on it and it will be better in another 2-5.

The Wife uses the version from The best of America’s Test Kitchen with boneless thighs. One of my favorite things she makes, and she’s a good cook. I prefer bone in (but take the skin off). Seems to help texture as well as flavour. +1 for bones. For shrooms, I use wild mushrooms, dried or fresh. I ...

I have, but only a couple of times, and it's been a few years. My biggest tip is to have a large bowl of ice water on the counter to cool your hands. And have 2 people ready to pull, because then you can take turns pulling the hot cheese. We used silicone kitchen mitts to pull the cheese -- we shoul...

Certainly in no danger of falling off a cliff, Mike, but I really like where it's at now. I've never had a Jasmin older than probably 15 years, but I'd guess that the violets will fade with time, and that would be a shame. Honestly, if I had only one left (and I might!), I'd probably wait a couple o...

Doing a pork shoulder on the stumps tonight, resting right now, will pull in about 15 minutes. I so much want to smoke a high quality brisket, but have to wait for a crowd as it is only the two of us. E4AE7CE6-A634-4F2A-AD4E-6117394A884A.jpeg leftover BBQ rules Agreed. Even better than leftover piz...

Popped and poured, open ~3 hrs at this point; better now than when just opened. This bottle is still showing the pure berry fruit and violets that are a hallmark of this producer when the wines are young, and juuusssssst starting to show some secondary development. A medium-plus length finish with n...

Ron Slye wrote: ↑
May 6th, 2020, 2:35 pm

Lee Short wrote: ↑
April 28th, 2020, 3:54 pm
Anything to report, Alan?
Lee. Do you have a good source of lamb in the Seattle area you would recommend?

There were a couple of good local sources at the farmer's markets. We haven't lived in Seattle for more than 5 years now, so I don't recall the names at this point.

I did something like that recently: boil baby gold potatoes in salted water, then smash in oil in the still hot Le Creuset 9Qt pot, then roast a spatchcocked chicken sitting on a cookie rack resting on top so the juices drip down on the crisping potatoes. Chicken was actually seasoned with Hidden V...

Anyone planting pinot meunier in OR? There's already pinot noir and chardonnay :D Gamay will probably be #2 red grape, Chardonnay will take over as #1 and exceed Pinot Gris at some point in next decade. I'd love to see pinot blanc/bianco develop more in OR as well. It's a similar latitude as Trenti...

I used to love the single vineyard Chardonnays that Russ Raney used to make at Evesham Wood, and they aged superbly. I put the 1996 Mahonia Vineyard in a blind flight of Corton-Charlemagne, and no one picked it as a ringer. I bought his last few bottles out the cellar door once I tasted it -- I thin...

Could one of you who has the Conterno glasses please post a picture of it next to another glass or two. I'm curious about just how large it is. Because Brad is completely right about Zalto burgs -- I have a several, and all but one of them are in a box somewhere. I like to keep one out to occasiona...

Could one of you who has the Conterno glasses please post a picture of it next to another glass or two. I'm curious about just how large it is. Because Brad is completely right about Zalto burgs -- I have a several, and all but one of them are in a box somewhere. I like to keep one out to occasional...

Fabulous. The ‘01 and ‘02 Chevillons have been singing. Even Vaucrains. Huh. Hadn't thought to break into either Vaucrains or LSG yet. But then I've still got a couple of Roncieres to finish off. They've been very nice. Late last year, I was out with some Twin Cities friends, and we did a flight of...

Anything to report, Alan?

Charcuterie, cheese, vegetables, fruit, olive oil.

Hard to go wrong with Lafouge

+N on the de Buyer pans. I probably have 10 of them in various shapes and sizes.

m. ristev wrote: ↑
April 15th, 2020, 10:21 am
has anyone tasted the goisot les mazelots? i am very familiar with the whites but i can't seem to recall ever trying the irancy.

I've only had the '15, but it was very impressive. Bought 4 bottles and drank them all in a couple of months.

The only Colombera & Garella wine I've had is the 2016 Costa della Sesia, but it was drinking beautifully. I see a local store has some of the '16 Lessona and Bramaterra -- may have to give them a spin, based on your notes on the other vintages (and hope they aren't a repeat of the '15s).

Josh Grossman wrote: ↑
April 14th, 2020, 9:09 pm
I just assumed that everyone had found the best prep was a sprinkle of flour and pan fried in a copious amount of butter.

Nah, everyone knows the best prep is in cream sauce with vin jaune over toast.

Served with Ganevat's Marnes Bleues.

I’m more of a fall forager than a spring forager, but I do usually make it out once or twice and at least find enough for dinner.

I agree with Sarah’s recs for wine matches. Though I also like frappato or Etna Rosso or Oregon Pinot for reds. Or Beaujolais.

I had some very good white Graves from that vintage, but it’s been many years and I can’t say if the wines are still good. The wines as a category do tend to age well, though.

Still wondering how long nero d'avola ages. Putting a Gulfi Neromaccarj 2001 to the test. Probably ought to drink it soon, eh? Not exactly alike but I kinda lump Dolcetto and Nero d'Avola together. Earthy fruit and some puckering tannins and they both usually age better than expected. Not long ager...

Tried one of the Hard Promises. It really was a dead ringer for a bottle from Fruili. Recommended if you like that kind of thing -- didn't know you could get there with Willamette fruit.

I was gifted a Weber Smokey Mountain for Christmas and I love it. I am running it 2-3X a week right now from chickens to pork to brisket. I am just using B&B charcoal briquettes and throw in some pecan or post oak logs. Throw a brined chicken on at 250 degrees for 3-4 hours and it will changes your...

Flannery has a "CA Lamb" section on their website. As we like lamb more than beef, I've been there a few times to check in . . . always get "there are no products matching the selection." We've always gone with local farms, and been pretty happy. Heath Putnam Farms used to sell Mangalitsa pork at S...

Flannery has a "CA Lamb" section on their website. As we like lamb more than beef, I've been there a few times to check in . . . always get "there are no products matching the selection." We've always gone with local farms, and been pretty happy. Heath Putnam Farms used to sell Mangalitsa pork at Se...

Often a matter of bottlings as much as producer. I've usually found the plain Thivin Brouilly approachable early. Also the Desvignes Morgon "La Voute St Vincent," the Chermette Beaujolais "Cuvee Traditionnelle", the JP Brun L'Ancien, the Lapierre Morgon.

c fu wrote: ↑
March 23rd, 2020, 5:00 pm

Markus S wrote: ↑
March 23rd, 2020, 2:09 pm
20 years for a white that is not riesling or Valentini is not "pre"-anything. It's simply over the hill.
nope

With Charlie on this. I've opened two 2000 Dauvissat Forest in the last year, and both were fantastic. Crossed fingers for my remaining bottles.

For dinner tonight, I made risotto with tinned tuna, artichoke hearts from a jar, lemons, and stock made from crab shells that have been in the freezer a couple of months. Would probably be serviceable with good chicken or vegetable stock.

Andrew -- the text of offer #3 seems off -- of each would be 10 bottles, not 6.

I haven't been well the last week, just starting to get better. All things considered, why don't we postpone this?

Thanks for all the data points, folks.

I have some of that Texier, Charles. Sounds like maybe I should try one.

Clearly the best information-theoretic approach here is use something very like the Richter scale. Is unbounded on the top end, getting rid of all those issues with compression of the scoring range and allowing a universal quality rating you can use across regions. Just need to calibrate it properly...

I had a 2001 St Cosme C-R some months ago; it was pretty disappointing. I thought the vintage was on the lean side by reputation? I only bottle a little of the 99 and 03's No Rho during that era. The vintage was not on the lean side to my memory. I did taste a lot of them when young at the Marche, ...

Hi Lee, FWIW, my bottles of the regular have been singing for about 5 years. I may have finished them all now since they were as good as I expected them to be. The Lancement has never opened back up for me (post tasting at Chex Ogier and the Marche aux Vins) so maybe it will someday or never. Hard ...

Search found 1353 matches